Glazes

A glaze is a sticky, syrupy topping, usually honey, fruit or sugar based, brushed on right at the end of the cook. Unlike a thicker table BBQ sauce built for dipping, a glaze reduces and sets, tacking up into a shiny, mirror-bright lacquer rather than soaking into the meat.

It's the finishing touch for a Christmas ham, ribs off the smoker, salmon under the grill or a whole roast chicken, brushed on in the last 10-15 minutes so the sugars caramelise and shine without burning.

Start with Blues Hog's Honey Mustard Sauce for a straightforward honey finish on ham and pork, Heavenly Hell's Royal Shine Peach & Pecan BBQ Glaze for a genuine competition-style shine on ribs, Kosmos Q's Peach Jalapeño Rib Glaze for sweet heat on pork, or Taipan BBQ's Smoky Glaze for an Aussie-made all-rounder that suits chicken just as well.

There's a real fruit-forward contingent here: pomegranate through Four Monkeys BBQ's Jungle Juice, cherry through Smokin Mangoes BBQ's Cherry Jalapeno Rib Glaze, and mango through Taipan BBQ's Mango Madness Sunday Glaze, peach again from Heavenly Hell and Kosmos Q, sitting alongside honey-and-maple builds like Rum and Que's Meat Juice Glaze and Heavenly Hell's fig, port and maple Lamb Almighty.

Many across the range are gluten free, and it's a genuine mix of Australian-made small-batch glazes and US-imported names, several with proper competition-BBQ pedigree. Brush it on late, let it shine.

Explore more: our marinades and BBQ sauce collections.